2 pounds assorted mushrooms (King Erengi, Shitake, Portobello, Chanterelles, Lobster, baby buttons, etc.)
1 to 2 tablespoons or nub of butter
2 tablespoons olive oil
Freshly ground black pepper
1/3 cup chicken stock
3/4 cup mixed olives
10 slices Speck bacon*
1/2 bunch fresh oregano sprigs, leaves picked
* Speck is a salt-and-cold-smoke cured ham that is a fusion of the much sharper smoked meats of middle Europe, and salt-cured, air-dried prosciutti of northern Italy.
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